7 ¾ ozofquenellesplain, or with pike, whichever you prefer…
10.6 ozoftomato sauce
1.8 ozofParmesan
1.8 ozofCounty
Instructions
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These are the quenelles I buy at my favorite organic grocery store…
And here's the tomato sauce I found at the same grocery store…
Let's get started!
Preheat your oven to 220°C. Arrange the quenelles in a baking dish; there’s no need to grease the dish.
Pour the tomato sauce over the dumplings, spreading it roughly around them.
To make sure you don't waste any of your precious tomato sauce, fill the jar about halfway with water, close it, and shake it well to collect all the sauce.
Pour this "tomato water" over the dumplings to thoroughly moisten the sauce (this is important so the dumplings puff up nicely and turn out nice and fluffy—yum).
This is what your gratin dish should look like now!
You can't make a gratin without cheese, so be generous and cover the baking dish with a first layer of Parmesan and a second layer of Comté, so that the quenelles are completely hidden.
Place in the oven and bake at 220°C for 25 minutes. The baking time I’ve given here is for the quenelles I showed you. If you’re making quenelles that are larger or smaller than these, you’ll need to adjust the baking time according to the instructions on the package.
Enjoy these tomato-sauce-baked dumplings fresh from the oven, perhaps with some bread for mopping up the sauce and a green salad.